Temperature control Notes, abt 5211 notes IGKV,raipur food safety and standards notes

1. ISHAN DEWANGAN
TEMPERATURE CONTROL
Temperature control is a set of procedures, strategies,
measurements, and conditions established to meet
and maintain the standards and specifications of a
given product and/or process regarding temperature.
It is vital for food safety assurance and is used:
• to process food products
• to give desired quality characteristics (texture, color,
aroma, etc.)
• as a key microbiological control parameter
A temperature control program (TCP) is an element
of the prerequisite programs for the implementation
of food safety management systems.
The components of TCP are:-
Identification of target products.
Establishment of measurement and monitoring device.
Record keeping.
Calibration and testing procedures.
BY TCP GROWTH OF MOST OF BACTERIA ARE CAN
BE CONTROLLED.

2. ISHAN DEWANGAN
Most bacteria are killed at : 80˚
Chemical reaction is all living cells are stopped at :- -21
˚
This means keeping the foods out of the danger zone
4–60°C
APPLICATION OF TEMPERATURE
CONTROL
1. Storage and distribution: receiving, holding,
picking, loading, and transportation.
2. Initial supply: harvesting, packing, or holding of
raw agricultural commodities.
3. Manufacturing: manufacturing of value-added
products from one or more ingredients, and raw
agricultural commodities, e.g., baking, boiling,
canning, cooking, cooling, drying/dehydrating,
evaporating, extracting juices, freezing, extruding,
irradiating, packaging, pasteurizing, washing.
Different temperatures can be obtained by either
adding heat to the products/processes, or removing
heat from them (cooling/freezing).
• Processing by application of heat, i.e., use of
temperatures of 90–120°C may act as a kill factor

3. ISHAN DEWANGAN
against microorganisms. Baking, roasting, HTST
sterilization, and extrusion are examples.
• Processing by removal of heat, i.e., use of freezing
and refrigeration temperatures (−20–4°C) may act as
a growth inhibition mechanism (virtually all chemical
and biological reactions are stopped in this
temperature range).